5th Bomb Wing winner in Warrior Chef competition

March 11, 2009

MINOT AIR FORCE BASE Two three-person teams from Minot Air Force Base came together for a Warrior Chef competition March 5.

The 5th Bomb Wing team won against the 91st Missile Wing when the three-member panel of commander judges rated their beef and vegetable shish kabobs, "a pleasure to the not only the eye, but the palette as well," said Col. Robert Walker, 91st Missile Wing Operations Group commander.

The shish kabobs were the main entree, with the pistachio pudding confection serving as the dessert.

The competition was held March 5 at the base's Dakota Inn dining facility.

The 91st Missile Wing had conducted the Iron Chef competition in the past with only its own units but this was the first year both wings competed against each other for a culinary credential. It appears this will be an annual trend.

Chefs from the 5th Force Support Squadron were Senior Airman Natasha Mathews, Airman 1st Class Qushondra Owens and Staff Sgt. Cory Upshaw. Head chef Upshaw and his team prepared the winning entree the shish kabob meal.

The chefs were selected based on their displayed competence in the kitchen and their perceived adeptness in handling cooking challenges. All have had experience as military chefs.

Beef and Vegetable Shish Kabobs

Serves: 10 people

3 to 4 lbs of beef tenderloin

2 cups of fresh baby carrots

2 large yellow bell peppers

1 to 2 lbs of fresh mushrooms

Garlic salt

Black pepper

Italian seasoning

Skewers (wood or metal)

Hot sauce and parsley for added flavor and color

Cut the beef into 1-inch squares and season with garlic salt, black pepper and Italian seasoning. Saute until evenly brown and cooked to desired wellness.

Slice carrots lengthwise and then in half. Cut the yellow bell peppers into strips and slice to 1-inch size. Remove the stalk of the mushrooms and cut the caps in half.

Alternating between the beef and the vegetables, carefully place each selection on a skewer. Fill skewer with a 2 to 3 series of all items, and garnish with hot sauce and chopped parsley.

Pistachio Pudding Confection

Prepare pistachio pudding according to package directions. Place servings of pudding on each serving plate, and drizzle with chocolate syrup and honey. Sprinkle with dried oatmeal and dried couscous. Serve.